LEG OF LAMB Dorset Horn or Tunis Bone-in, 8-9lb

Lamb lovers know that elegant, heritage lamb is the first step towards dinner party greatness, and that the leg of lamb provides a formidable centerpiece worthy of King Arthur, but down-to-earth enough for a family holiday, or simply a special sandwich.

Leg of lamb is seductively easy to prepare: We recommend covering the roast thoroughly in salt, pepper, olive oil, and rosemary sprigs. For a perfect medium rare, roast it in a 400 degree oven until the internal temperature reaches 140 degrees, and then let it rest for a few minutes, as the roast will continue to cook after leaving the oven. These legs are rich in flavor and also stand up for hearty sandwiches the next day.

Tunis and Dorset Horn Lamb
Over the years we’ve traveled to farms all over America to seek out the very best pasture-raised lamb. We've tasted breeds from dozens of farms, from New England to the South West, and we are excited to present two of our favorite breeds, from the amazing Tamarack Sheep Farm, in Vermont. Both breeds are considered endangered, the kind you have to eat to save, and raised on pasture with no antibiotics.

From Biblical times to the front lawn of the White House, each breed has its own history, taste and story. We hope that you’ll try them both.

The Tunis is earthy with notes of buttermilk, and the Dorset is lighter, with a clean, floral finish. Both heritage breeds are grass-fed, and boast a flavor far more nuanced and subtle than any commercially farmed lamb could ever be — not to mention an incredible history: The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas! John Adams mentioned the Tunis in his diary, and Thomas Jefferson ordered the importation of a herd from Tunisia because he loved them so much he thought they should be more readily available. George Washington also bred them — one of his early legacies was the proliferation of his particular Tunis crossbreed on farms and dinner tables along the East Coast.